Vidigueira Convent Almond Cake

Vidigueira Convent Almond Cake

Pairing: Vasquinho Fortified Wine and Rosemary Honey with Comb.

Serving suggestions: Serve with Extra Pumpkin Jam or Extra Orange Jam, ideal for complementing the cake’s texture and richness.

The Vidigueira Convent Almond Cake is a classic example of Alentejo convent confectionery, where almonds take centre stage in a rich, dense and aromatic recipe. The generous use of eggs and sugar reflects the convent tradition, resulting in a moist cake with an intense flavour.

Simple to prepare yet sophisticated in the result, this cake is a true symbol of Alentejo confectionery.

Ingredients (serves 6–8)

• Sugar 500 g
• Almonds 500 g
• Whole eggs 6
• Egg yolks 6
• Flour 100 g
• Ground cinnamon 1 teaspoon
• Icing sugar, as needed

Method

1. Blanch, peel and grind the almonds.
2. In a bowl, beat the sugar, almonds, whole eggs and egg yolks very well with a wooden spoon.
3. Add the ground cinnamon and beat a little longer.
4. Finally, add the flour and mix well without beating. Leave the batter to rest for about 30 minutes.
5. Pour the batter into a greased and floured tin.
6. Bake in a hot oven for about 15 minutes.
7. Turn out the cake and, once cool, cut it into slices and coat them in icing sugar.

Pairing

The Vasquinho Fortified Wine, with its balanced sweetness and rich notes, pairs perfectly with the intensity of the almonds and egg yolks.
The Rosemary Honey with Comb, delicate and floral, complements the cake, adding an aromatic touch typical of the region.
As an accompaniment, Extra Pumpkin Jam or Extra Orange Jam enhance the experience with subtle, traditional notes.

Nutritional Information:

Per serving (1 slice)

• Energy: 520 – 600 kcal
• Protein: 10 – 13 g
• Total fat: 28 – 35 g
• of which saturates: 5 – 7 g
• Carbohydrates: 55 – 65 g
• Sugars: 45 – 55 g
• Fibre: 3 – 5 g
• Salt: < 0.2 g

The nutritional values presented are estimates calculated based on food composition tables and may vary depending on the ingredients used, cooking methods and quantities actually consumed. This information is provided for guidance only.

Sources

Verbo Editorial

A traditional Alentejo recipe, adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog.